Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin-Reference-Cited by-同舟云学术

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Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin

Published:2015-12 Issue: Volume:78 Page:177-185
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Bi-cheng,McClements David Julian^ORCID

Funder

United States Department of Agriculture, NRI

ConAgra Foods

Thomas H. Smouse Memorial Fellowship from American Oil Chemists' Society

Eugene M. Isenberg Scholar Awards from UMass Amherst

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Sensory and physical characteristics of reduced fat Turkey frankfurters with modified corn starch and water;Beggs;Journal of Food Science,1997

2. Crosslinking of gelatin membranes with ferulic acid or glutaraldehyde: Relationship between gas permeability and renaturation level of gelatin triple helices;Biscarat;Journal of Polymer Science Part B-Polymer Physics,2015

3. Hydrogels based on carboxymethylcellulose and gelatin for inclusion and release of chloramphenicol;Buhus;Journal of Bioactive and Compatible Polymers,2009

4. Wall slip in dispersion rheometry;Buscall;Journal of Rheology,2010

5. Human alpha-amylase and starch digestion: An interesting marriage;Butterworth;Starch-Starke,2011

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin;Food Hydrocolloids;2025-02

2. A review on effective encapsulation and release strategy of umami peptides;International Journal of Food Engineering;2023-08-15

3. Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels;LWT;2023-07

4. Designing healthier foods: Reducing the content or digestibility of key nutrients;Trends in Food Science & Technology;2021-12

5. Thermodynamic parameters of gelatin-pectin complex coacervation;Food Hydrocolloids;2021-11

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